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Fireworks Cupcakes

Fireworks cupcakes are vanilla cake cupcakes topped with a tall tri-color swirled buttercream peak, finished with star sprinkles and sparkler picks. The dramatic “firework burst” look comes from piping a towering swirl in red, white, and blue with a large star tip.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vanilla cake mix cupcakes
  • 1 box white or vanilla cake mix Use the flavor you prefer; follow the box for eggs, water, and oil/butter.
Vanilla buttercream
  • 1 cup unsalted butter Soften until spreadable.
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
  • 3 tbsp heavy cream Add 3–4 tbsp total for a pipeable, stiff-but-smooth texture.
  • 0.5 red and blue gel food coloring Adjust to reach vivid red and blue.
  • 1 red, white, and blue star sprinkles For showering over the tops.
  • 1 sparkler picks or flag picks For inserting into the center like a firework burst.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Bake and cool
  1. Bake cupcakes according to the cake mix package directions in lined muffin tins, until a toothpick in the center comes out clean (follow the box temp and time range). Let cool completely on a wire rack so the frosting won’t melt.
Make the buttercream
  1. Beat the softened unsalted butter until fluffy, then gradually add powdered sugar along with vanilla extract and heavy cream. Continue beating on high for 3 minutes until very light and fluffy.
Color the frosting
  1. Divide the buttercream into three portions, leaving one white, coloring one red, and one blue using gel food coloring. Mix each portion until the color is even with no streaks.
Tri-color piping setup
  1. Load a piping bag fitted with a large star tip with all three colors side by side for a tri-color swirl. Aim the bag so the colors form distinct ribbons as you pipe.
Pipe and decorate
  1. Pipe a tall swirled peak of frosting onto each cooled cupcake using steady pressure, building height as you release. Stop with a clean finish at the top of the swirl.
  2. Shower each cupcake with red, white, and blue star sprinkles while the frosting is still fresh. Insert a sparkler pick into the center and serve.

Notes

Pro tip: for tall, crisp swirls, make sure cupcakes are fully cooled and the buttercream is stiff enough to hold a peak—add heavy cream only by the tablespoon if it feels too firm. Store cupcakes in an airtight container in the fridge up to 3 days; for best “sparkler peak” looks, bring to room temperature 15–20 minutes before serving. Freezing is yes for unfrosted cupcakes (freeze baked/fully cooled cakes, then thaw and frost fresh). Dietary swap: for a dairy-free version, use vegan butter and a non-dairy heavy cream substitute, keeping the same texture targets for piping.